Wok dish with wheat, shrimp and crunchy vegetables
For 4 people
Preparation: 20 minutes
Cooking time: +/- 10 minutes
Difficulty level: *
For the wok
- 200 g cooked wheat
- 50 g cashew nuts
- 100 g carrots
- 4 large mushrooms
- 12 king prawns
- ½ red onion
- 2 large leaves of kale
- 2 tbsp sesame oil
For the sauce
- ½ red chili
- Juice of one lemon
- 2 tbsp soy sauce
- 1 tbsp liquid honey
- Heat the wok on the grill and roast the cashews until lightly golden brown. Reserve for later.
- Peel the onion and finely dice it. Finely dice the carrots. Wash and quarter the mushrooms. Wash the cabbage leaves and finely slice them.
- Heat the oil in a wok over high heat and fry the vegetables, stirring regularly.
- Meanwhile, prepare the sauce. Deseed the chili and chop it as finely as possible. Then mix it with the remaining ingredients.
- Add the wheat to the vegetables, pour over the sauce, and continue cooking for 1 to 2 minutes. Serve immediately.
